Moroccan Monday: Couscous

As one of our themes was Moroccan Monday, there had to come a day when couscous would be in the main role. We have no statistics to back this claim up, but looking at various cookbooks and recipes online, couscous seems to be really popular in their cuisine.

And why not? It’s rather versatile and keeps hunger away for long periods of time. (I guess this might explain its historical popularity among desert-dwelling people.)

marokkolainen

Fava Beans and Vegetables

1 onion
1 bell pepper
1 zucchini
2 tbsp oil
1 tsp cumin
0,5 tsp turmeric
0,5 tsp cinnamon
0,5 tsp all spice
0,25 tsp cloves
0,5 tsp cayenne (or to taste)
2 big tomatoes
4 dl fava beans
salt, pepper

Dice onion, bell pepper and zucchini. Heat the oil in a pan or pot and sauté diced vegetables with spices about 5 minutes. Meanwhile dice the tomatoes. Add the tomatoes and fava beans to the pan and simmer 15-20 minutes or until vegetables are ready and tomatoes are a bit mushy. Season with salt and pepper and serve with herb couscous.

Herb Couscous

4 dl water
pinch of salt
4 dl couscous
4 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 tbsp lemon juice
3 tbsp olive oil

Bring the water to boil. Add salt and couscous, remove from heat and let sit covered until the couscous has absorbed all the water. Fluff with a fork. Add chopped herbs, lemon juice and olive oil.

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